1 cup reduced-sodium chicken broth 1 cup sliced fresh mushrooms 2/3 cup quick-cooking barley 2 large red, yellow, and/or green sweet peppers (about 1 pound) 1 egg, beaten 3/4 cup shredded reduced-fat mozzarella cheese (3 ounces) 1 large tomato, peeled, seeded, and chopped (about 3/4 cup) 1/2 cup shredded zucchini 1/3 cup soft bread crumbs 1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed 1 teaspoon snipped fresh rosemary or 1/8 teaspoon dried rosemary, crushed 1/8 teaspoon onion salt Several dashes bottled hot pepper sauce Fresh rosemary (optional) Dried red chili peppers (optional) directions 1.In a medium saucepan combine the broth, mushrooms, and barley. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until barley is tender. Drain thoroughly. 2.Cut sweet peppers in half lengthwise; remove seeds and membranes. If desired, precook pepper halves in boiling water for 3 minutes. Drain on paper towels. 3.In a medium mixing bowl stir together the egg, 1/2 cup of the cheese, the tomato, zucchini, bread crumbs, basil, rosemary, onion salt, and bottled hot pepper sauce. Stir in cooked barley mixture. Place peppers, cut side up, in a 2-quart rectangular baking dish. Spoon barley mixture into the pepper halves. 4.Bake stuffed peppers, covered, in a 350 degree oven for 20 to 25 minutes or until filling is heated through. Sprinkle remaining cheese over the peppers. Return to oven; bake 2 minutes more. Carefully transfer peppers to a serving platter. If desired, garnish with fresh rosemary and dried red chili peppers. Makes 4 servings.